5 Ways to Enjoy This Year’s Buzziest Superfood

Move over, broccoli. Thanks to its versatility as a carb substitute, the once-underrated cauliflower is having a moment among food bloggers. Whichever way it’s cooked—steamed, grated, roasted, or mashed—the cruciferous veggie offers an excellent base for other flavors and seasonings. Read on for five blogger recipes that will help you eat better (and just might turn you into a cauliflower convert!).

1. Replace your pizza crust with it.

PEPPERONI CAULIFLOWER PIZZA CRUST

Craving a slice of pepperoni? This recipe calls for a crisp cauliflower crust, but be prepared: There’s a little bit of effort required to make the “dough.”

Remove and discard the cauliflower leaves. Using the largest holes on a box grater, grate the cauliflower, using the core as a handle. Finely chop any large pieces that remain. (Alternatively, cut the cauliflower into florets and pulse in a food processor until broken down into rice-sized pieces.)

Heat the oil in a large (preferably not non-stick) skillet over medium high heat until shimmering.

Add the cauliflower and cook, stirring frequently, and scraping up browned bits as you go, until golden-brown, for 5-7 minutes.

Add the kale and scallions, and cook, stirring frequently, until the kale turns bright green and has begun to wilt, about 1 minute.

Turn off the heat and add the fish sauce, kimchi, and sesame seeds, stirring to distribute everything evenly.

Season to taste with additional fish sauce (if needed).

Top with poached eggs and eat immediately.

3. Enjoy as tater tots.

CAULIFLOWER TATER TOTS

This recipe makes over kid-friendly tater tots by swapping potato for cauliflower and requiring baking instead of deep-frying them.

Preheat oven to 400 degrees and very generously spray a cookie sheet with cooking spray.

Place the cauliflower florets into a food processor and blend until broken down and "rice-like." Transfer to a microwave-safe bowl and microwave for 3 minutes. Stir and then microwave an additional 2 minutes.

Add in the onion, cottage cheese, and garlic, and stir until well mixed. Microwave again for 20 seconds.

Finally, add in the egg white, cheddar, panko, parsley, and a pinch of salt and pepper, to taste. Stir until well mixed and the egg white is evenly distributed.

Using a 1 tbsp measure, form the cauliflower into tots. (Tip: The easiest way is to really pack the cauliflower into a 1 tbsp measuring spoon and then gently top it onto your hand until it comes out of the spoon in a perfect tot shape.) Place it on the pan. You should end up with 32-34 tots.

Generously spray the tops with cooking spray and bake for 20 minutes. Then, spray the tops generously again, and bake an additional 7-10 minutes, or until the tots are golden brown and crunchy.

Steam the cauliflower for about 10 minutes, or until very fork tender.

Meanwhile, mix together all remaining ingredients, save for avocado oil.

Let the cauliflower cool slightly (so you don’t end up with scrambled eggs) before using a wooden spoon to mix it into the egg mixture, mashing it as you go. You should end up with a lumpy looking batter. Bits of cauliflower are great, but you want the egg and flour to be evenly distributed.

Heat a large frying pan over medium heat, then coat the bottom lightly with avocado oil (or other high heat oil of choice).

Using two teaspoons, spoon batter into pan, pressing each fritter flat with the back of your spoon.

Cook for 2-3 minutes on each side, or until you see the edges begin to turn golden.

Transfer to paper towel. To keep warm, store in oven at 200 degrees until ready to serve.

These can be made ahead and frozen. Simply transfer directly from the freezer to a 350 degree oven and reheat until crispy again.